History of Natto and Its Relatives (1405-2012 - SoyInfo Center

tofu (fuyu).
For each food the following information and number
of values are given: Vertically: Proximate (7 values),
Minerals (9), Vitamins (9), Lipids (Fatty Acids [Saturated
(9), Monounsaturated (5), Polyunsaturated (7)], Cholesterol,
Phytosterols), Amino acids (18). Horizontally: Amount in
100 gm edible portion (mean, standard error, number of
samples), amount in edible portion of common measures of
food (e.g. ½ cup or 1 cup), amount in edible portion of 1 lb
of food as purchased.
Minerals include calcium, iron, magnesium,
phosphorous, potassium, sodium, zinc, copper, and
manganese (not aluminum).
Vitamins include ascorbic acid, thiamin, ribofl avin,
niacin, pantothenic acid, vitamin B-6, folacin, vitamin B-12,
vitamin A.
Amino acids include tryptophan, threonine, isoleucine,
leucine, lysine, methionine, cystine, phenylalanine, tyrosine,
valine, arginine, histidine, alanine, aspartic acid, glutamic
acid, glycine, proline, and serine.
For Adzuki beans (raw, cooked boiled, canned
sweetened, and Yokan {yôkan–sugar-sweetened confection})
see p. 24-27.
For peanuts (all types raw, cooked boiled, oil-roasted,
dry-roasted, Spanish raw, Spanish oil-roasted, Valencia raw,
Valencia oil-roasted, Virginia raw, Valencia oil-roasted) see
p. 109-18. For peanut butter (chunk style, smooth style),
defatted peanut, and low-fat peanut fl our, see p. 119-22.
Address: USDA Human Nutrition Information Service.
1169. Karki, Tika. 1986. Microbiology of kinema. In: Kô
Aida, et al. eds. 1986. Proceedings of the Asian Symposium
on Non-Salted Soybean Fermentation. Japan: Takeshima
© Copyright Soyinfo Center 2012
HISTORY OF NATTO AND ITS RELATIVES 367
Shigeru. 319 p. See p. 39-49. Held July 1985 at Tsukuba,
Japan. [Eng; Jap]
• Summary: The best publication seen on Kinema up to
this time. Kinema is a traditional, non-salted fermented
soybean food product widely consumed by the Kirat ethnic
population of the eastern hills of Nepal, and into Darjeeling
and Sikkim. This product, thought to have originated in
Nepal, greatly resembles natto of Japan and thua-nao of
Thailand. It is usually produced during the winter; dried
kinema is used mainly for fl avoring purposes. It is consumed
in soup along with green vegetables. There is good potential
for expanding the production of soybeans in Nepal. In most
of the hilly areas, soybeans are grown as a mixed crop with
maize, yet it is only in the far eastern part of Nepal that they
are used to make kinema. The dominant organism in this
fermentation was found to be Bacillus subtilis.
To make kinema in the traditional way, soybeans are
washed, soaked overnight, boiled until softened, cracked by
pounding lightly, and mixed thoroughly by hand with about
0.5% ash. It is then fermented overnight in bamboo baskets
covered with banana leaves at about 25ºC. The fresh kinema
is then sun dried for about 3 days and stored for 6 months
to yield dried kinema. The typical composition is moisture
8.9%, protein 46.2%, fat 18.1%, ash 5.2%. Kinema is less
sticky than natto and possesses some acidity.
Tables: (1) Different types of kinema collected from
different localities in Nepal. (2) Chemical composition of
Kinema.
Figures: (1) An excellent map of Nepal shows the
“Kinema producing area of Nepal”–which is in the
northeastern part of the country. (2) Flow chart–Traditional
process for making kinema. (3) Flow chart–Preparation
of kinema starter. (4) Flow chart–Preparation of kinema